Chocolate Tart – Tarte au Chocolat – is another French chocolate recipe that is really fun and satisfying. It’s the real Tarte au Chocolat, made with a homemade butter crust (pate sablee) and filled with chocolate, cream and eggs.
Source:Home Cooking Adventure
Element
Makes about 6 servings
Pate Sablee
1 stick (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1 egg
1 1/4 cups (160g) all-purpose flour
1/2 cup (50g) ground almonds
1/4 teaspoon (1g) salt
1 tablespoon (15ml) milk
Chocolate filling
Semi-weekly chocolate 7 oz (200g) 55-70%
2/3 cup (160g) whipped cream
1/3 cup (80ml) milk
2 small eggs
A little salt
2 tablespoons (30g) sugar
1 teaspoon (5g) vanilla extract
1.Prepare the crust, in this case pate sablee. In a large bowl, mix butter with powdered sugar until light and fluffy.
2. Add eggs and continue mixing until well combined and creamy.
3. In a medium bowl, beat flour with ground almonds and salt and add to butter mixture.
4. Use a wooden spoon to mix the flour mixture into the butter until combined. Make sure you don’t over knead the dough.
5. Cover the dough with cling film, arrange in a plate and place in the refrigerator for at least 30 minutes.
6. Preheat oven to 350F (180C).
7. Roll dough between two pieces of parchment or plastic wrap until about 12 inches (30cm) in diameter.
8. Press the dough into the bottom and sides of the 8-9 inch (20-23cm) tart pan. Cut off excess dough.
9. Refrigerate for about 30 minutes before baking.
10. Use a fork to poke the dough, line a piece of parchment paper over the dough. Fill with dry beans, rice or weight cakes.
11. Bake for 15 minutes. Discard the heavy fruit and parchment. Return to oven for another 10 to 15 minutes. Let cool before applying.
12. Reduce oven temperature to 325F (160C).
13. Prepare the filling. In a medium saucepan, bring the cream and milk to a boil over medium-low heat (Do not bring to a boil).
14. Remove from heat and add chocolate cut into smaller pieces. Stir until chocolate is melted. Add sugar and vanilla and stir to combine. Add the eggs one at a time and beat well.
15. Pour the chocolate filling over the cooled pie crust and bake for 20 minutes.
16. Cool to room temperature and leave the tart in the refrigerator for at least 2 hours.
17. Garnish as desired and slice with a hot knife.
